Grilled Eggplant Sandwich

Grilled Eggplant Sandwich
Photo by Scott Phillips


  • 4 thin slices provolone cheese
  • Scant ½ cup extra-virgin olive oil
  • 8 slices country bread
  • 1-½ tsp. minced garlic
  • ½ tsp. fresh thyme leaves
  • 2 Tbs. red-wine vinegar
  • Olive oil
  • + 7 more ingredients
    • ¾ cup loosely packed fresh basil leaves
    • Salt
    • 1 bunch arugula, rinsed and dried, stems trimmed
    • 1 Tbs. pine nuts
    • Salt to taste
    • 1 large globe eggplant (about 2 lb.)
    • 8 slices ripe tomatoes

In a food processor, combine the basil, thyme, garlic, pine nuts, and vinegar. Process until finely chopped, scraping down the sides as needed. With the machine running, slowly add the olive oil in a thin stream. Adjust seasonings if needed. Partially peel the eggplant lengthwise, leaving 1/2-i...

View full recipe at Fine Cooking


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